Big Fat Greek Salad With White Beans, Kalamata Olives and Feta

I prefer this meatless, but you may also add tuna if you want - either 2 well-drained cans or a seared tuna steak. From Shape Magazine (June 2005)

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons red wine vinegar
• 2  teaspoons olive oil
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon ground black pepper
• 4  cups romaine lettuce, cut into 1 inch ribbons
• 1  cup carrot, shredded
• 1  cup cucumber, cut into 1/2 inch cubes
• 1  cup tomatoes, cut into 1/2 inch cubes
• 1 (15 ounce) can white beans, rinsed and drained
• 1⁄3 cup feta cheese, crumbled
• 20  kalamata olives, pitted
• 1  cup herbed croutons

Directions

1. Whisk together vinegar, oil, oregano, and pepper in a large bowl.
2. Add lettuce, carrots, cucumber, tomato, beans, and feta; toss.
3. Either divide into 4 small bowls or keep in one large one.
4. Top with olives and croutons.